Roast Cauliflower Hummus with Flatbread
This Middle-Eastern style vegetarian snack combines yoghurt flatbread with a paprika-spiced cauliflower hummus. Fried chickpeas add some crunch.
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Cooking tools:
- Food processor
- Rolling pin
- Microplane
- Oven
- Baking dish
- Parchment paper
- Mixing bowl
- Whisk
- Skillet
- Plastic wrap
- Measuring cup
- Measuring spoon
- Chef's knife
- Cutting board
Ingredients
- 1 small cauliflower (about 900gm), trimmed and cut into small florets
- 100 ml olive oil
- Finely grated rind of 1 lemon, juice of 2
- 800 gm canned chickpeas, drained
- 1 tsp smoked paprika, plus extra to serve
- ½ tsp each ground cumin and ground coriander
- 60 gm hulled tahini
- 2 garlic cloves, coarsely chopped
- 100 ml extra-virgin olive oil
- 1 tbsp coarsely chopped flat-leaf parsley
- Yoghurt flatbread
- 150 gm each wholemeal flour and plain flour (1 cup)
- 1 tsp dried yeast
- 1 tsp baking powder
- 200 gm thick plain yoghurt
- 1 tbsp extra-virgin olive oil, plus extra for drizzling
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